French Colonial Cookery by David Burton
Ratatouille Creole, Habitant pea soup, Mauritian bredes au bouillon.the distinctive flavour of French cookery lingers in the nation's ex-colonies across the globe. As French settlers began to adapt old regional dishes to accommodate exotic local ingredients, a new tradition of cross-cultural cuisine was born.French Colonial Cookery is a fascinating exploration of the culinary interchange between French colonies the world over. Prizewinning cookery writer David Burton, author of the acclaimed The Raj at Table and Savouring the East, looks at the persistence of traditional French methods and the extent to which the renowned cooking of the mother country has itself been influenced by its former empire. Mixing recipes and chronicle, it interweaves descriptions of indigenous dishes with a social history of their transformation by French colonists and explores the enduring French legacy in contemporary cooking.
David Burton is a professional cookery writer and journalist living in New Zealand. He is the author of The Raj at Table and Savouring the East, which was shortlisted in the food category for the 1997 Andre Simon Memorial Awards. His seven New Zealand Food Writers Awards include an unbroken hold over the Food Feature Writer of the Year category since 1995. His first book, 200 Years of New Zealand Food and Cookery, won the A. W. Reed Memorial Book Award in 1981 and was shortlisted for the New Zealand Book Award in 1982.
| SKU | Unavailable |
| ISBN 13 | 9780571190249 |
| ISBN 10 | 0571190243 |
| Title | French Colonial Cookery |
| Author | David Burton |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Faber & Faber |
| Year published | 2000-11-20 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |